Makes 2-3 servings
1 medium fennel bulb
1/4 of an English or Hothouse cucumber
1/4 of a small daikon radish, or 5 regular red radishes
1/4 of a head of purple cabbage, cored
4 tbsp fresh dill (about a handful)
5 basil leaves
My All-Purpose White Balsamic Dressing
Salt to taste
Step 1. Prepare your veggies. Cut the cucumber in half lengthwise and slice them thinly crosswise until you end up with half-moons. Do the same for the daikon radishes, which should be peeled first. You can also do this with round red radishes, in which case you can just slice them thinly. Quarter and core the red cabbage, then slice it into thin strips.
Step 2. Prep your herbs. Chop the dill and tear the basil.
Step 3. Combine the ingredients in a bowl, and pour as much dressing as you'd like. Salt to taste.